A Few Sure-fire Winners In Florida Cuisine

Here are a few of the winning concoctions from the Florida Heritage Recipe contest:

June Canosa won a trip for two to San Francisco with this recipe.

SWEET POTATO PONE

3 cups sweet potato, coarsely grated

3 eggs, beaten

1 cup milk

1 1/2 cups sugar

1 teaspoon nutmeg

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 cup melted butter

1 cup chopped nuts

Preheat oven to 350 F.

Mix eggs with milk and stir into the sweet potatoes. Mix sugar and spices together and add to potato mixture. Add butter and nuts. Bake in a well- greased baking dish or casserole for 1 hour. Serve hot or cold.

For a party touch, serve in oranges from which one end has been sliced off and the pulp scooped out. Scallop the edges of these ''cups'' for a decorative touch.

Makes approximately 6 servings.

Peggy Boyd Homrich won a trip to New Orleans and cooking lessons at a New Orleans cooking school for these delicious legumes.

SOUTHERN LIMA BEANS

1 pound frozen or fresh lima beans

1 large clove garlic, minced

1/2 cup onion, chopped

1/4 cup parsley, chopped

1/4 cup cornmeal

1 stick ( 1/4 pound) butter

Salt and pepper to taste

Boil the frozen lima beans in salted water for about 5 minutes. If using fresh lima beans, boil for 10 minutes. Drain.

In a frying pan, heat butter until it turns slightly brown. Stir in beans, garlic and onions. Season to taste with salt and pepper. Saute for 3 to 5 minutes, stirring occasionally. Stir in cornmeal and parsley to coat thoroughly. Serve at once.

Makes 4 to 6 servings.

Marian Van Atta, a naturalist and cook who writes about living off the land, won first prize in the dessert category for the following easy tube cake.

Add the amount of water to the rice that is called for on the package. Dot the top of the fish and rice with butter or margarine. Bake for 1 1/2 hours. Adjust water if necessary after 1 hour to keep rice and fish moist.

Makes 6 servings.

What could be more Florida than Key Lime Pie? Ken R. Roth submitted this lighter, fluffier version of the classic recipe.

KEN'S FLORIDA SUNSHINE PIE

Graham cracker crust:

18 graham cracker squares

1/4 cup sugar

6 tablespoons butter or margarine, melted

Pie filling:

8 ounces heavy whipping cream

1 (4-ounce) can condensed milk

6 large limes, juiced

4 tablespoons freshly grated lime zest

4 ounces heavy whipping cream (for decoration)

For crust: Preheat oven to 375 F.

Place crackers in a plastic bag or between sheets of plastic wrap. Crush into fine crumbs. Measure 1 1/4 cups crumbs.

Combine crumbs and sugar in a bowl. Stir in melted butter or margarine. Turn mixture into a 9-inch pie plate and pat evenly across bottom and sides. Bake for 6 to 9 minutes or until edges are brown. Cool on a rack.

For filling: Whip the 8-ounces of whipping cream until very stiff. Set aside. In a separate bowl, combine condensed milk, juice of 6 limes and lime zest. (Reserve a little lime zest for garnishing.)